Description
Delicious cookies loaded with toffee bits and pecans, dipped in chocolate for a sweet treat!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toffee bits
- 3/4 cup chopped pecans
- 8 ounces semi-sweet or dark chocolate (for dipping)
Instructions
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract, mixing until smooth and well incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Fold in the toffee bits and chopped pecans evenly.
- Cover the dough and chill in the fridge for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough and place them 2 inches apart on the baking sheets.
- Bake for 9–11 minutes, or until edges are golden and centers are set.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Dip half of each cooled cookie into the melted chocolate and place on parchment paper.
- Sprinkle with extra chopped pecans while chocolate is still wet.
- Let chocolate set at room temperature or refrigerate briefly to speed up.
Notes
- Try using different types of chocolate for dipping to customize the flavor.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg